This recipe for a Swedish Almond Meringue Torte comes from The Nordic Baking Book by Magnus Nilsson whose restaurant Fäviken in Sweden has been listed in the top restaurants in the world for the last 6 years.
This is your chance to learn how to make genuine Danish pastry at home from one of the greatest chefs in the world. You can fold and twist this pastry into any shape you like. This recipe comes from The Nordic Baking Book by Magnus Nilsson whose 12-seater restaurant Fäviken in Sweden has been listed in the top restaurants in the world for the last 6 years.
Called Chokladmaränger, these delicate chocolate meringues come from The Nordic Baking Book from Magnus Nilsson, whose 12-seater restaurant Fäviken in Sweden is considered to be one of the best in the world. This book, published by Phaidon, explores the rich baking tradition of the Nordic region, with 450 recipes for home bakers.
How to coddle an egg in a ramekin or ceramic quiche or tartlet dish.
This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream.
This is a real 1980s dish that deserves revisiting – the ‘slippers’ are made from carving a channel in a small halved courgette or zucchini so you can stuff it. It can be served hot or cold as a main course or a starter (halve the portion for an appetiser).
You don’t have to boil the life out of an egg – with this method you bring the egg to the boil in a saucepan using cold water, then leave it for the desired length of time to continue cooking off the heat until you get the egg you like. Here’s a timetable for all sizes of eggs to achieve a soft-boiled, medium-boiled or hard-boiled egg.
Who knew that the Black Forest Cake originally came from Baden-Württemberg? Here’s the recipe for an authentic version of a café favourite from The German Cookbook, a comprehensive collection of German food researched and compiled by Michelin-starred chef Alfons Schuhbeck published by Phaidon.
Use a good quality Riesling as the ingredient in this dish and also to drink at the table. A recipe from The German Cookbook, a comprehensive collection of recipes from Michelin-starred chef Alfons Schuhbeck. It’s destined to become a culinary classic. Published by Phaidon which is always a good sign!
This Bavarian beef stew will keep the winter chill away! From The German Cookbook, a collection of German food by Michelin-starred chef Alfons Schuhbeck. Published by Phaidon.